It's Jambalaya Night!!

It's not a big secret-I LOVE TO EAT!  There, I said it!  I do, I love food-the smell, the taste, the different flavor combinations-sour, sweet, salty, spicy.  It's all good-except for Split Pea Soup, for some reason no matter how hard I try I just can't eat that stuff.  The challenge is finding a way to eat healthy food that you actually WANT to eat, not just have to eat.  I'm still trying to figure out how Kale works into that picture but I'll get there.  Tonight I'm making one of my favorite clean eating recipes.  Clean eating-what the heck is that??  Clean eating is eliminating processed foods of all kind-only whole ingredients, cutting out food dyes, chemicals, artificial flavors and colors.  I try to do my best but it's hard to resist things like Chicken in a Biscuit crackers-seriously, those things are like crack so the name fits!  I have some web sites that I use to get recipes that are both clean and delish at the same time.  This one is from The Gracious Pantry-there's a great collection of recipes ranging from appetizers, main dishes, drinks, you name it, you can find it on there.  This Jambalaya is probably one of my go-to recipes for any time of year, any day of the week.  I use venison sausage, chicken breasts and shrimp (I add the shrimp close to when the rice is done cooking so it doesn't shrink up to nothing) as the protein for mine-here's the scoop on how to make it
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Ingredients:

• 2 pounds clean sausage, sliced (you can sub with shrimp or extra chicken if you can’t find clean sausage)
• 2 pounds raw chicken breast, cut into small pieces (about 1/2 inch cubes)
• 2 large red onions, chopped
• 1 tablespoon olive oil
• 2 green bell peppers, chopped
• 2 red bell peppers, chopped
• 4 large stalks celery, sliced thin
• 1 (15 ounce) can tomato sauce, no sugar added
• 1/4 teaspoon cayenne
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 2 teaspoons thyme
• 3 cups brown rice, dry
• 3 cups chicken broth, low sodium is best (keep some extra on reserve just in case you need extra during cooking.)

Directions:

1. In a large pot, sauté the onions, bell peppers and celery in the olive oil.
2. Add the chicken and sausage to the pot and cook for about 3-5 minutes, just to give it a head start.
3. Add everything else, and cook over medium heat until the rice is cooked through (about an hour, give or take). Watch the post as time goes on. You may need to add some extra broth if things get too dry. Stir often to avoid burning on the bottom of the pot.